When we age fine wine or spirits in a wooden barrel, we get a double benefit.  by that I mean we change and highlight both the flavor and the aroma of the product.

On the palate, we feel more weight and body from the tannins which are leeched into our wine or spirit during the aging process. Tannins give a feeling of drying in our mouth in addition to the coating of our tongues.

The aromas extracted during barrel time include vanilla as well as the woodsy influence of cedar and oak we can detect in wood treated spirits or wine. The strength of these flavors or aromas is determined by many factors including the type of wood used, its source and the treatment of the barrel prior to construction. New barrels may have charred or pristine interior surfaces. The age of the barrel will have an effect on the amount of flavor and bouquet it can impart to our product.